Hi all,
Just returned from vacation in Hilton Head. Had an awsome time...
BJ's wholesale club was out of pork shoulders yesterday, and there were only two briskets left that didn't appeal to me, so instead, I bought an eleven pound beef roast ( from the tip of the round, I think) and it is been in the fridge thouroughly rubbed with Jeff's Naked Rib Rub since 9:00pm last night.
My question is this; though I picked one with the best most even looking fat and marbling, it does not have the 1/4" fat cap of a traditional brisket. If using the standard 1.5 hours per pound smoking time, then around 16 hours in the box is a long time in a dry environment. (BTW, I'll get home from work about 10:00pm tonight, but I am off on Tuesdays, so an all night smoke will not be a problem). Because this particular cut has less fat than what we usually smoke, I am concerned about the roast becoming too dry.
If any one has any experience with these leaner cuts, I would appreciate your help. I'm not sure if I should adjust my cooking times or temps, foil or no foil, mop intervals, etc... My ultimate goal is to acheive a pullable/shreddable finished product rather than slicing, if possible.
Thanks, in advance, for your help.
Cheers,
Brian
Just returned from vacation in Hilton Head. Had an awsome time...
BJ's wholesale club was out of pork shoulders yesterday, and there were only two briskets left that didn't appeal to me, so instead, I bought an eleven pound beef roast ( from the tip of the round, I think) and it is been in the fridge thouroughly rubbed with Jeff's Naked Rib Rub since 9:00pm last night.
My question is this; though I picked one with the best most even looking fat and marbling, it does not have the 1/4" fat cap of a traditional brisket. If using the standard 1.5 hours per pound smoking time, then around 16 hours in the box is a long time in a dry environment. (BTW, I'll get home from work about 10:00pm tonight, but I am off on Tuesdays, so an all night smoke will not be a problem). Because this particular cut has less fat than what we usually smoke, I am concerned about the roast becoming too dry.
If any one has any experience with these leaner cuts, I would appreciate your help. I'm not sure if I should adjust my cooking times or temps, foil or no foil, mop intervals, etc... My ultimate goal is to acheive a pullable/shreddable finished product rather than slicing, if possible.
Thanks, in advance, for your help.
Cheers,
Brian